Stir-Fried Chicken and Snap Peas with Fragrant Basmati Rice
Indulge in the vibrant flavors of Asia with this harmonious balance of tender chicken breast, crisp snap peas, and aromatic basmati rice, all tied together with a savory soy-ginger sauce. This dish is a symphony of textures and tastes that will leave you craving for more. Perfect for a quick and satisfying meal, it's a culinary journey through the heart of Asian cuisine.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Asian
- asian
- slot-machine-generated
- chicken breast
- snap peas
- basmati rice
Ingredients
- 1.5lbschicken breast, cut into bite-sized pieces
- 2cupssnap peas, trimmed and sliced
- 1.5cupsbasmati rice, rinsed and drained
- 1/4cupsoy sauce, none
- 2inchesginger, peeled and grated
- 3clovesgarlic, minced
- 2tbspssesame oil, none
- 1/4cupgreen onions, chopped
- 1tbspsesame seeds, none
- to tastenonesalt, none
- to tastenoneblack pepper, none
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 5g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Heat 1 tablespoon of sesame oil in a large saucepan over medium heat. Add the grated ginger and cook, stirring occasionally, until fragrant and slightly caramelized, about 3-4 minutes.
4mmedium heat - 2
Add the rinsed basmati rice to the saucepan, stirring to coat the rice with the sesame oil and ginger. Cook for 1-2 minutes, until the rice is slightly toasted.
2mmedium heat - 3
Add 2 cups of water to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, until the water is absorbed and the rice is cooked and fluffy.
15mlow heat - 4
In a large skillet or wok, heat the remaining 1 tablespoon of sesame oil over medium-high heat. Add the chicken breast pieces and cook, stirring occasionally, until browned and cooked through, about 5-6 minutes.
6mmedium-high heat - 5
Add the sliced snap peas to the skillet and cook, stirring occasionally, until tender but still crisp, about 3-4 minutes.
4mmedium-high heat - 6
In a small bowl, whisk together the soy sauce, minced garlic, and a pinch of salt and pepper. Pour the sauce over the chicken and snap peas, and stir to coat. Cook for an additional 1-2 minutes, until the sauce is bubbly and slightly thickened.
2mmedium-high heat - 7
Fluff the cooked basmati rice with a fork and stir in the chopped green onions and sesame seeds. Season with salt and pepper to taste.
2mnone - 8
To serve, divide the fragrant basmati rice onto plates, then top with the stir-fried chicken and snap peas. Garnish with additional green onions and sesame seeds, if desired.
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